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Tip

Chicken & pea risotto

If you have some chicken left over from Sunday lunch, chop up 125g and stir it into the risotto along with the peas.

Method

Melt the butter in a saucepan, then add
the onion and garlic. Cook for 4-5 mins
until softened, then stir in the rice.

Pour in a ladleful of stock and simmer
until all the liquid has been absorbed,
stirring occasionally. Continue adding
the stock in this way, until it has all been
used up and the rice is tender. Stir in the
peas and tarragon, then heat through for
2 mins. Check seasoning, then stir in
the Parmesan and serve straight away.

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Comments, questions and tips

Comments

The first ever risotto I tried ages ago and now one of my stables. Easy to make with very few ingredients that are usually in stock and I love the taste of the tarragon! Total comfort food that I tend to make when I'm cooking for myself and am always looking forward to it.

A simple combination that was very tasty, I added a small glass of white wine to the rice and onions before starting to add the stock. I also added chopped Quorn fillets after the wine had evaporated. Miraculously, this actually worked rather well and I'm impressed by any recipe that can handle the addition of Quorn!

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